This recipe can be made raw, roasted, or boiled. I prefer boiled to cut the harshness of the onion, so that’s the recipe I’ve given you below. Mexican cuisine dry-roasts aromatics and vegetables and the oil is added later, in this recipe once the ingredients are cooked and put through a blender. I quadrupled the recipe and placed the finished salsa in quarter-pint jars for the freezer. Next week I’ll make my roasted tomato salsa for you – it’s fabulous.
I realized that the jalapeno peppers were omitted in the above photo. Serrano peppers are a traditional hot pepper to use in this salsa. However, use what you have and as much as your palate desires.
The husks are ready for their close up!
Mexican Salsa Verde
Prep time
Cook time
Total time
Recipe By: Sheila McDuffie
Cuisine: Mexican
Serves: 4 half-pints
Ingredients
- 10 tomatillos, husks removed
- 1 small white onion, quartered
- 1 jalapeno or 2 serrano peppers
- 3 garlic cloves
- ¼ cup packed cilantro leaves and stems
- 1 teaspoon fine sea salt
- 4 tablespoons vegetable oil
- 2 tablespoons fresh lime juice, optional
Instructions
- Place the tomatillos and onion in a medium pot, cover with water, and bring to a simmer. Cook for 10 minutes, until the tomatillos are softened.
- Drain, reserving a ¼ cup of cooking water and place in a blender, Add the reserved water, hot peppers, garlic, cilantro, and salt. Puree to a smooth consistency.
- Place the oil in the pot and add the puree. Cook over medium heat for 8 minutes, stirring frequently, until all of the oil is combined.
- Taste and adjust salt. Add lime juice for a more tart salsa.
Pass the tortilla chips, please.
– Sheila